Laura’s Lean Beef Flank Steak Souvlaki

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I love flank steak for this recipe because it marinates so thoroughly–the marinade is a full-on tenderizer, and the flank steak really holds up to it in flavor. The best way to cook this marinated flank steak is just medium rare (of course, cook it to your desired degree of doneness) to keep it at peak tenderness. Don’t even think of serving this without the delicious yogurt sauce, tzatziki and some pita bread.

  • 1 pound Laura’s Lean Beef Flank steak
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons fresh oregano, roughly chopped or 1 teaspoon dried oregano
  • 5 sprigs fresh thyme or 1/2 teaspoon dried
  • Salt and freshly ground black pepper to taste

Tzatziki:

  • 1/2 cup plain, non-fat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 1/2 cup cucumber, peeled, seeded and chopped into small dice
  • 2 tablespoons fresh dill or 1 teaspoon dried dill
  • Salt and freshly ground black pepper to taste

 

  • 4 small pita breads (or two large, halved)
  • 1 tomato, chopped
  • 1 red onion, thinly sliced
  • 1 cup iceberg lettuce, shredded

1.    Score the top of the flank steak in a diamond pattern and place steak into a zip-close plastic bag. In a small bowl, whisk together zest, lemon juice, garlic, olive oil, red wine vinegar, oregano, thyme and salt and pepper and pour all over steak in bag. Squeeze out air and seal bag and marinate for minimum of 4 hours or overnight.

2.    Make the tzatziki: Mix the yogurt with the lemon juice, garlic, cucumber, dill, salt and pepper. Set aside until ready to serve with cooked steak.

Grilling Flank steak

3.    When ready to cook, heat grill to high. Grill steak to medium rare. Let rest about 5 minutes, then slice across the grain and return sliced steak to grill, just to warm and add flavor. Warm the pita breads on the grill while sliced steak cooks.

Slice steak across the grain of the meat

Heat pita breads with sliced steak

4.    To serve, top each small pita (or each half of large pita) with about 3 ounces cooked steak, 2 tablespoons of tzatziki and pass the tomato, onion and iceberg lettuce for diners to add as desired.

Finished Sandwich

Nutrition Information Per Serving:
Calories 365; Calories from Fat 143 (39% from Fat); Fat 16g; Saturated Fat 4g; Cholesterol 55mg; Sodium 264mg; Carbohydrate 26g; Fiber 2g; Protein 31g; Vitamin A 11%; Vitamin C 30%; Calcium 5%; Iron 15%

Posted on July 11, 2012

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